Beef Stew with Turnips and Carrots (Instant Pot, Paleo, AIP)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt
- 1 teaspoon dried thyme
- 1 medium red onion chopped
- 1 cup dry red wine
- 1/4 cup chopped fresh parsley
- 1 pound carrots cut into 1 inch pieces
- 1/4 cup coconut aminos
- 1 pound beef stew meat preferably grass fed, cut into 1 inch pieces
- 2 tablespoons cooking fat of choice (i used bacon grease but lard, tallow, or coconut oil would also work well)
- 2 tablespoons cassava flour
- 1 cup bone broth preferably homemade
- 1 pound turnips cut into 1 inch pieces
- Carbohydrate 4.39988500020334 g
- Cholesterol 74.84274105 mg
- Fat 19.5107516137754 g
- Fiber 0.622650011407048 g
- Protein 21.6477149290954 g
- Saturated Fat 7.85432544175424 g
- Serving Size 1 1 serving (430g)
- Sodium 71.3962686517989 mg
- Sugar 3.77723498879629 g
- Trans Fat 2.50213522575768 g
- Calories 328 calories
Season beef with salt.Plug in Instant Pot and press "saute" button. When hot, put 1 tablespoon of fat in to melt.Add beef and brown on all sides (should take about 8 minutes total). Remove beef and set aside.Add remaining fat and onions to Instant Pot and cook, stirring constantly, until soft (about 5 minutes).Stir in cassava flour and thyme and cook for about one minute.Whisk in wine, scraping up any browned bits on the bottom of the pot.Stir in broth, turnips, carrots, coconut aminos, and reserved beef.Place lid on Instant Pot and lock into place.Press the "Meat/Stew" button.When cooking is complete, allow pressure to release naturally for about 10 minutes, then quick release any remaining pressure.Ladle into individual bowls and garnish with parsley.
